MWR Food Service Worker Supervisor

Summary This position is located in the Food and Beverage Division of the Morale, Welfare, and Recreation Department. The primary purpose of this position is to serve as a supervisor, through lower graded employees, to accomplish a variety of food and beverage preparation in a cafeteria/lounge setting. Responsibilities Supervises, assists and directs the activities of subordinate food service workers, bartenders and waitress (cocktail) in performing a variety of tasks related to food and beverage preparation in a cafeteria/lounge setting. As a working food service worker foreman is responsible for providing work direction, passing on instructions received from manager and for setting the pace in accomplishing food service and beverage duties. Participates in the training of new employees and answers questions on procedures and other pertinent aspects of the food service operation. Ensures manager's schedules and priorities are adhered to, keeps manager informed of the status and progress of work assignments and advises concerning problem areas Performs the same work as employees supervised, which consist of the following in a cafeteria, counter-type or snack bar operation: Prepares to order such foods as frankfurters, hamburgers, chicken, fried potatoes, bacon, eggs, omelettes, pancakes, sausage, french toast, pizza, etc., involving the operation of a grill, micro-wave, pizza oven and/or deep fryer. Prepares salads such as tuna; egg; lettuce, tomato, vegetable, fruit, etc., as well as sandwiches, depending upon location menu. Slices meat, cheese and bread; cuts pies and cakes and prepares assorted beverages. Sets up food service counters, steam tables, hot and cold foods to include, but no limited to, meals, vegetables, salads, dessert bread, butter and/or beverages; stocks hot cold cup drink dispensers. Serves customers at counter and ensures proper portion controls. Ensures that supplies, equipment and food and beverage items are economically used, that waste is kept to a minimum and that equipment and appliances are properly used. As required, may operate a cash register and computes charges, collects cash in accordance with established procedures. May be required to mix a variety of alcohol/nonalcoholic drinks from a full service bar following standards recipes using bar utensils, measuring and mixing utensils. Prepares bar condiments by peeling, slicing and cutting a variety of fruits. Establishes work schedules. Determines work priorities, checks work in progress and when finished for compliance with sequence, procedures, methods and deadlines. Answers worker's questions regarding procedures, policies, written instructions and directives. Keeps manager informed on status and progress of work; causes of delays; overall work operations and problems which require corrective action. Consults with manager regarding selections, promotions, status changes, awards, disciplinary actions, separations and performance of subordinate employees. Makes recommendations to manager regarding leave status. Conducts training programs for assigned personnel in proper performance of their duties, use of efficient work methods and safe practices. Ensures attendance of all staff to required training classes and physicals. Responsible for complying with fires safety and sanitation and safety rules and regulations. Ensures the kitchen and lounge areas and utensils are clean and meet accepted sanitation regulations Responsible for conducting required inventory of food and beverage items, supplies and equipment; determines discrepancies of short and damaged items and advises supervisor. Accounts for all items assigned. Makes recommendations to manager regarding ordering of food items and supplies and repair and replacement of equipment. Exercises tact, good manners arid courtesy when serving and assisting patrons. This will be expressed by tactfully responding to and assisting patrons in a prompt and friendly manner. Performs other related duties as assigned. Requirements Conditions of Employment Qualifications Two years of experience in a cafeteria/lounge setting. One year of supervisory experience. Ability to train. Skill in planning, coordinating and time sequences to have items ready to serve. Ability and knowledge to adjust recipes. Knowledge of the characteristics of various raw and cooked foods to insure items are fresh and to judge final product by color, consistency, temperature, odor and taste. Knowledge of inventory procedures. Knowledge of fire, safety and sanitation rules and regulations. Must be able to pass a pre-employment physical. Ability to follow verbal and written instructions. Ability to deal effectively with others. Education This position is not in a positive education series. Additional Information Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Region Mid-Atlantic Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service.